first (and Very Important), Soak Noodles In Hot Water For About 10 Minutes.
Drain.
Bring A Large Pot Of Salted Water To Boil And Add The Noodles.
Cook For 2 To 3 Minutes.
Do Not Overcook.
Drain Immediately In A Large Colander And Rinse With Cold Water; Drain Thoroughly.
Allow To Air-dry For At Least 30 Minutes On A Paper Towel-lined Baking Sheet.
Heat 2 Tablespoons Each Of Peanut Oil And Sesame Oil In A Wok Or Large Skillet And When Very Hot Add A Handful Of Noodles.
When Golden On One Side, Turn And Fry The Other Side.
Remove To Paper Towel-lined Plate And Keep Warm.
Repeat With Remaining Noodles, Adding More Oil If Necessary.
Heat Another 2 Tablespoons Peanut Oil In The Wok Or Skillet And Fry The Garlic And Ginger For A Few Seconds.
Add The Chicken, Cabbage, Bean Sprouts, Green Onions And Bamboo Shoot.
Stir Fry For 1 To 2 Minutes.
Push Chicken And Vegetables To The Side Of Wok Or Skillet.
Add The Broth And Soy Sauce, Bring To A Boil, Then Stir In The Cornstarch Mixture.
Stir Until Mixture Boils And Thickens.
Mix In The Chicken And Vegetables Until Sauce Coats Well And Serve Immediately Over The Fried Noodles.